The aim of this paper is to study the interactions between packaging and food. For that purpose, additives were first characterized. Kinetic studies of their specific migrations have been carried out by using different analytical methods such as gas chromatography, Fourier transform infrared spectroscopy, atomic absorption spectrometry and differential scanning calorimetric analysis. The influence of various parameters such as temperature, agitation, nature of food simulant and initial concentration of plasticizer was considered.
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